Toasted Almond Soup The Inn At Long Last

Recipe Ingredients

2		Chicken or vegetable stock
1/3 cup	53g / 1.9oz	Long-grain rice
1/2 cup	46g / 1.6oz	Blanched almonds
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Onion - chopped (large)
1 tablespoon	15ml	Finely chopped garlic
1/4 cup	59ml	Dry sherry
2 tablespoons	30ml	Almond paste
		Grated zest of 1 orange
1 cup	237ml	Evaporated skim milk
		Salt and white pepper
1 1/4 cups	116g / 4.1oz	Slivered toasted almonds
		Grated orange zest

Recipe Instructions

1. Spray a large soup pot with Pam. Add the stock and bring to a boil. Turn down the heat to medium-low, and add the rice and blanced almonds. Cover and let cook slowly for 30 minutes.

2. Meanwhile, spray a 10-inch skillet with Pam, and in it melt the butter over medium heat. Add the onion, and saute until it starts to soften, about 3 1/2 minutes. Lower the heat slightly, and add the garlic. Continue cooking, stirring constantly, to soften the garlic for about 20 seconds. Stir in the sherry, then crumble in the almond paste a bit at a time. Remove the skillet from the heat, and whisk well to smooth it out.

3. Lower the heat under the stock to the barest possible simmer. Add the onion mixture, the orange zest, and evaporated skim milk. Let cook to blend flavors, 10 minutes more.

4. Puree the soup, in batches, in a food processor, then put through a food-mill or power strainer. Season to taste with salt and white pepper.

5. Reheat just before serving, and serve, very hot, in small cups. Garnish soup with toasted almonds and the merest bit of orange zest.

Source:
Marti Ramsey

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.